Abstract: Strains of the Lactobacillus delbrueckii species are identified and distinguished from other species by a DNA probe containing an EcoRI fragment, or subfragment thereof, of the plasmid pY85, which hybridizes specifically to chromosomal DNA of strains of the L. delbrueckii species.

Abstract: A liposoluble antioxidant composition contains a group B vitamin-organic acid complex and a lecithin rich in phosphatidyl choline.

Abstract: Dental caries are prevented by contacting teeth with an edible composition containing micellar casein which has been isolated from an animal milk and which is incorporated in the composition in an amount sufficient to inhibit oral colonization by Streptococcus sobrinus.

Abstract: Vinegar is produced by a trickling must through a plurality of separate support beds colonized with Gluconobacter. The temperature of the must is maintained between each bed so that the must temperature varies no more than 2.degree. C. during passage through the plurality of beds.

Abstract: Scrambled eggs are prepared by cooking a mass of a homogeneous mixture of eggs, water and starch in an enclosure by introducing steam under pressure into the mass from within the mass and by heating a wall of the enclosure. The steam may be introduced into the mass from holes in a coil immersed in the mass.

Abstract: A fat is protected from oxidation by, in one process embodiment, forming a mixture of tocopherol and lecithin at a temperature not greater than 60.degree. C., mixing ascorbic acid dissolved in a polar solvent into the tocopherol and lecithin mixture, eliminating the solvent from the mixture at a temperature not greater than 60.degree. C. and then, incorporating the mixture into a fat. In another embodiment, lecithin is added to a fat, and tocopherol and ascorbic acid dissolved in a polar solvent are added to the lecithin-added fat after which, the solvent is eliminated from the fat.

Abstract: An apparatus for dispensing food materials includes a conveyor and a valve housing positioned above the conveyor. The valve housing has an inlet opening, a dosing opening and an outlet opening, there being no conduit extending between the outlet opening and the conveyor below. A valve tap rotatably positioned in the chamber has an arcuate recessed portion extending between tap edges, one edge being shaped to define a triangular cutting portion having an apex which, upon rotation of the valve tap in the chamber, passes through a midpoint of the outlet opening and closes a central portion of the outlet opening before closing outer portions. When the valve tap is rotated in the chamber to a first position, a channel is formed communicating between the inlet opening and the dosing opening and the outlet opening is closed. Upon opposite rotation of the tap to a second position, a channel is formed communicating between the dosing opening and the outlet opening and the inlet opening is closed.

Abstract: An apparatus for production of a layered extruded article has an extrusion nozzle positioned for extruding an extrudable composition in a vertical downward direction. The nozzle has a fixed upper part, a joint member and a lower mobile part having a slot extrusion die. The joint member connects the upper and lower parts so that the lower part is rotatable about a central vertical axis of the lower part so that upon rotation of the lower part and extrusion of the extrudable composition, a helical ribbon is formed. A spray nozzle is positioned for spraying a sprayable composition into the passage of the helical ribbon between helical peak flights, and a support, which may be advanced continuously or step-by-step, is positioned beneath the extrusion and spray nozzles for receiving the sprayed, extruded composition.

Abstract: Strains of the Lactobacillus helveticus species are identified by a probe having a DNA fragment which hybridizes specifically to DNA of strains of the L. helveticus species.

Abstract: A rotary distributor for the supply and discharge of products has a rotor member having a recessed cell compartment and is mounted rotatably in a casing. The casing has two sleeve members which are positioned slidably in two bore openings in the casing to provide, upon rotation of the rotor member, a product inlet to the rotor cell compartment and a product outlet from the compartment. Each inlet and outlet sleeve member is formed by a coupling flange member and a seal member which are positioned so that the seal member is positioned between the coupling flange member and rotor member, and each seal member has a portion configured and positioned for bearing on the rotor member. The coupling flange member of each sleeve member is mounted to the casing adjustably for mounting each sleeve member slidably towards and away from the rotor member for adjusting a frictional force between each seal member and the rotor member.

Abstract: A rotary filling apparatus includes a rotatable drum body having an apex and a base, an outer circumferential wall which defines a drum periphery, and lateral walls which extend from the drum periphery into the drum body to define a plurality of spaced drum chambers. The lateral walls have aligned keyhole slots, positioned away from the drum periphery, and a vessel is slidably positioned in each drum chamber. A key, having a longitudinal axis and a cross-sectional area which increases from a base portion to a head portion, is positioned in the keyhole slots, so that upon longitudinal displacement of the key the vessel is caused to ascend or descend in the chamber, thereby decreasing or increasing the volume of the chamber. A cover plate is positioned adjacent the drum periphery, between the drum apex and base, for retaining material in drum chambers during rotation of the drum.

Abstract: Systems for preparing comestibles, particularly beverages, from substances contained in sealed cartridges have a water injector, a support for a cartridge holder and a cartridge holder which includes a flow grille and relief surface element so that upon introducing water under pressure into the cartridge to prepare a beverage, a face of the cartridge adjacent the relief surface element and flow grille is deformed and then torn to enable a fluid comestible to be removed from the cartridge and pass through the relief surface element and grille.

Abstract: Foods are coated with a mixture of egg albumen, a milk protein, an ungelatinized starch and water to provide a system for retaining fluids in the foods, particularly those foods which are heated to cook them. To effect fluid retention in the foods, at least the coating is heated to a temperature sufficient for a time sufficient to coagulate the egg albumen, denature the protein and gelatinize the starch of the coating, at least partially, and the coated foods may be heated to cook them at least partially, thereby coagulating the egg albumen, denaturing the milk protein and gelatinizing the starch of the coating.

Abstract: A pack, which has panels and flaps folded together for forming an enclosure having a plurality of connected sides, has a pack closure portion formed from portions of four contiguous sides in a portion whereat a first side and a second side converge to form a corner and extend between and separate a third and fourth side. The closure portion is defined from the remainder of the pack by a hinge line in the first side and by lines cut in each of the second, third and fourth sides so that upon tearing and separating the closure portion of the pack from the remainder of the pack at the lines on the second, third and fourth sides, the closure portion is hingedly connected to the first side of the remainder of the pack at the hinge line for opening and closing the pack.

Abstract: An emulsion which provides an edible moisture barrier coating for foods is prepared by homogenizing from about 70% to about 95% by weight of an aqueous solution of a protein isolate and from about 30% to about 5% by weight of a mixture of a saturated lipid and emulsifier, each weight being based upon the weight of the emulsion. The saturated lipid employed has a melting point higher than 30.degree. C. The emulsifier is in an amount of from about 5% to about 30% by weight based upon the weight of the lipid and contains at least one diacetyl tartaric acid ester of a monoglyceride.

Abstract: An agglomeration nozzle is formed of a cylindrical tube and a sintered plate which surrounds and extends transversely from the tube with respect to a longitudinal axis of the tube at a position adjacent to an end of the tube and which is separated from the tube by a gap.

Abstract: Fatty acid esters, particularly those suitable for use in foods and cosmetics, are decolored by passing a solution of a fatty acid ester dissolved in an apolar solvent through particulate montmorillonite which is in admixture with particulate silica gel and/or active carbon. The solution passed through the column is obtained and the solvent is eliminated from the ester.

Abstract: 2-acetyl-1-pyrroline is prepared by hydrolyzing a 2-(1-alkoxyethenyl)-1-pyrroline compound with an acid and then the reaction medium is neutralized with an equimolar amount of a base to obtain a neutralized reaction medium containing the 2-acetyl-1-pyrroline. A cyclodextrin and/or maltodextrin support material is added to the neutralized medium which then is freeze-dried to isolate the 2-acetyl-1-pyrroline with the support to obtain the 2-acetyl-1-pyrroline incorporated with the support material.

Abstract: 3- or 4-mono-, 1,3- or 1,4- or even 3,4-disubstituted derivatives of quinic acid are produced by reaction of a hydroxycinnamic acid derivative, of which the phenol group(s) is/are protected with a quinic acid derivative, to form an ester and the different reactivities of the OH functions in the 3 and 4 positions are used to carry out the esterification selectively under low temperature conditions, after which the protective groups are cleaved under controlled acidity and temperature conditions. These conditions avoid any degradation or isomerization. The process enables new quinides to be obtained in high yields.

Abstract: Polyploid yeasts having an lti property are obtained by sporulating a starting polyploid strain of Saccharomyces cerevisiae, selecting at least one segregant having an lti property, backcrossing the selected segregant at least once with another segregant having an opposite mating type, selecting at least two backcross segregants having an lti property and opposite mating types, crossing the selected backcross segregants at least once, and selecting a polyploid strain having a growth potential, an lti property, and an ability to raise a dough.